Jayne Ottman and I came up with this recipe for our last class. It was really yummy, easy, and fast! Perfect for when you have guests over and you don’t want to spend all of your time in the kitchen. You can do all of the prep work before your guests arrive and then prepare it in front of them in about 15 minutes.
- 2 pounds of Dover Sole (or any thin, firm, white fish), thinly filleted and cut into 2 inch wide pieces
- 1 Fennel bulb
- 3 cloves of garlic
- 16 oz. of low-sodium clam juice
- 3 Tbsp. Vom Fass Garlic EVOO
- 1 medium onion
- 1 pound of raw shrimp, de-shelled and de-veined
- 1 pound of raw scallops
- 56 ozs. of canned low-sodium tomatoes
- 6 Tbsp. of Vom Fass Chili Oil
- 3 Tbsp. of Crescendo Bruschetta alla Toscana (available at Vom Fass)
- 1 Avocado
- Crescendo Fleur de Sel
- Crescendo Garlic Pepper
- At least 3 to 4 hours prior to the time you plan to cook, clean all seafood and put in separate plastic Ziploc bags. In each bag, put 2 Tbsp. of Vom Fass Chili Oil and 1 Tbsp. of Bruschetta alla Toscana. Seal and refrigerate. If you are using large diver scallops, cut into bite size pieces before you begin marinating in the plastic bags.
- Process the fennel bulb, garlic and onion in your food processor. Set aside.
- In a large pot, saute the fennel, garlic and onion over medium-high heat in the Garlic EVOO unti you have sweated the aromatics but before they begin to brown. Add the tomatoes and clam juice and bring to a boil. When the stew is boiling, add the seafood and cover. Cook just until the shrimp and scallops are done. This may take just five minutes. The dover sole should fall apart in the stew, which gives it a lovely heartiness.
- Finish with Fleur de Sel and Garlic Pepper to taste. Serve with sliced Avocado.